Recipes published in ‘Reg 5’

Pasta With Sake Clam Sauce

Recipe

9 Aug

Title: PASTA WITH SAKE CLAM SAUCE
Categories: Pasta, Fish
Yield: 4 servings

2 cn Chopped clams
3/4 c Finely chopped onion
2 Garlic cloves,minced/pressed
1 c Sake or dry vermouth
2 T Canned capers,drained
10 oz Dried linguine or vermicelli
1/4 c Finely chopped parsley
1/4 c Fresh grated parmesan cheese
1/8 t Crushed dried hot red chiles

1. Drain clams and reserve juice. In a 10-12″ frying pan, combine 1/2 cup
of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until
about 1/4 of the liquid remains. Add remaining sake, clams, and capers;
simmer 3-4 minutes. Keep warm.

2. Meanwhile, bring 4 quarts water to a boil in a 6-8 quart pan on high
heat. Add pasta; cook, uncovered, until tender to bite, about 8 minutes.
Drain pasta and pour into a wide bowl; add clam mixture. Lift and mix with
2 forks until most of the liquid is absorbed, about 1 minute. Top pasta
with parsley, cheese, and chilies.

~ Laura Wyckoff, Partland, Oregon.

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Filed under: August, For Jill, Reg 5, Sheryl D

Char Siu Bao

Recipe

13 Nov

Title: CHAR SIU BAO
Categories: Chinese, Pork
Yield: 4 servings

MMMMM————————–FILLING——————————-
3/4 lb Pork loin, boneless
Hoisin sauce
1 ts Cornstarch
1 ts Salt
1/2 ts Soy sauce
1 ds White pepper
2 T Oyster sauce
1/4 c Chicken broth
2 Scallions

MMMMM—————————DOUGH——————————–
1 c Milk; scalded
1/4 c Sugar; (I add a little more)
1 T Shortening
1/4 ts Salt
1 pk Yeast, dry
2 T ;Water, warm
1 Egg white (opt)
3 c Flour

Filling: Cube meat and stir fry in some oil with minced onion. (mush-
rooms and bamboo shoots can also be added) Cook meat until no longer
pink.

Add chicken broth to pan. Heat to boiling, then cook covered for Stir
oyster sauce and cornstarch into 1 tablespoon water, add to pan. Cook
some more until thickened.

Dough: Do the usual stuff about scalding milk, then stirring in
sugar, shortning, and salt; cooling the milk mixture; proofing the
yeast; etc. Stir the yeast and egg white into milk mixture, then pour
over 3 cups flour in bowl and stir until smooth. Add more flour
until dough is easy to handle.

Knead, let rise, and punch down. Divide dough into 20 pieces, roll
each piece into 3 inch circle. Put 1 tablespoon of filling in center,
then twist to seal. Place on 3 inch square of waxed paper. Repeat 19
times.

Cover let rise 20 minutes, then steam. I use a metal strainer in a
pot with a little water and a cheesecloth tied over the pot lid (to
prevent condensation). Cover and steam for 12 minutes, then enjoy!

from the rec.food.recipes archives

MMMMM

Filed under: August, For Jill, Reg 5, Sheryl D

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Recipes published in ‘Reg 5’

Pasta With Sake Clam Sauce

Char Siu Bao

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